Chicken with Sesame Cucumber Salad and Togarashi Fries

Chicken with Sesame Cucumber Salad and Togarashi Fries

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, March 5, 2017.
Order Now
Order Now

Togarashi is a common Japanese spice mixture containing seven ingredients.

Ingredients

TOGARASHI FRIES

  • 300g potatoes, scrubbed and cut into 0.5cm-thick fries
  • ½ teaspoon togarashi spice

CHICKEN

  • 300g chicken breast
  • 2 tablespoons white miso paste
  • 1 tablespoon water
  • 1 teaspoon finely grated ginger
  • 1 clove garlic, finely chopped
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons flour
  • 2 tablespoons cornflour

SESAME CUCUMBER SALAD

  • ½ Lebanese cucumber
  • ½ avocado
  • ½ baby bok choy
  • ½ shallot
  • 1 tablespoon chopped coriander leaves
  • 1 tablespoon sliced almonds
  • 1 teaspoon sesame seeds
  • 1 tablespoon rice wine vinegar
  • ½ teaspoon sesame oil
  • ½ teaspoon chilli flakes (optional)

MISO MAYONNAISE

  • 2 tablespoons mayonnaise
  • 1 teaspoon white miso paste

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss potatoes with togarashi spice mix and a drizzle of olive oil on prepared tray. Season with salt and cook for 15-18 minutes, until golden and crispy. Turn once during cooking.
  3. While potatoes cook, pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Combine all chicken ingredients together (except flours) in a bowl. Place in fridge to marinate for 5 minutes.
  4. While chicken marinates, prepare sesame cucumber salad. Cut cucumber in half lengthways and thinly slice; dice avocado 1cm; thinly slice bok choy; very thinly slice shallot. Add to a medium bowl along with all remaining salad ingredients, toss to combine and season to taste. Set aside.
  5. Combine flour and cornflour in a medium bowl. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Coat each piece of chicken in flour mixture, shaking off any excess. Cook chicken for about 2 minutes each side (depending on thickness), or until cooked through.
  6. Set chicken aside, covered with foil, to rest for 2-3 minutes. Combine mayonnaise and miso paste in a small bowl and set aside.
  7. Divide chicken and togarashi fries between plates and dollop with miso mayonnaise. Serve sesame cucumber salad on the side.

Nutritional Information

Energy 2757 kj
659 kcal
Protein 37.1g
Carbohydrate 39.1g
Fat 38.9g